Cream or White Sauce

 
Cold Liquid:
milk or broth		 Flour Fat:  butter, margarine or pan drippings Salt
Very thin to thin for soups 1 cup 1 teaspoon to 1 tablespoon 1  teaspoon to 1 tablespoon 1/4 teaspoon
Medium for creamed meats and vegetables, scalloped dishes and gravies 1 cup 1 1/2 to 2 tablespoons 2 tablespoons 1/4 teaspoon
Thick to very thick for croquettes, soufflés 1 cup 4 to 6 tablespoons 4 tablespoons 1/4 teaspoon
 

Melt fat and remove from heat.  Add flour and stir until smooth.  Return to heat.  Cook until frothy.  Add liquid all at once and cook, stirring constantly until sauce is uniformly thickened.  Cook another 5 minutes, stirring occasionally.  Add salt.
 

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© 2006
Carleta S. Vineys